Webdirections. Preheat oven to 350°F Warm oil in 10" ovenproof nonstick skillet over medium heat. Add leeks; cook 8 minutes, until softened, stirring. Reduce heat to medium-low. In …
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WebStep one: Clean and slice the leeks and trim and slice the asparagus. To clean leeks, slice off the tough dark green part and the root. The cut the leek lengthwise …
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You don’t have to stick to our ingredients you can use your imagination to make your own low-carb keto frittata. Preheat your oven to 180C/355F. Place a cast-iron frying pan over high heat. Dice the bacon and add to the pan. Saute for 4 minutes then add the butter. Add the mushrooms and saute for another 3 minutes.
Reduce the heat to medium-low and pour the egg mixture into the pan and cook for about 8 minutes, until the edges are set. Break up the feta and scatter evenly around the frittata. Place fry-pan (oven-proof) in the broiler or grill and cook for 3-5 minutes or until set. Slice and serve with a Parmesan & arugula (rocket) salad.
The rich yet subtle flavors of this frittata will have you coming back for seconds. The secret to this recipe is the pairing between the fluffy eggs, light onion flavor of the leeks, earthy mushrooms and nutty comte cheese. Just delightful.
Want to make this more of a paleo frittata recipe? Omit the cream and remove the cheese. The leeks and mushrooms will be delicious together. Use rendered bacon fat, duck fat or ghee in place of the butter.